Classic Sourdough Stuffing
Impossibly good gluten free bakery

Preparation, Make 8 servings
INGREDIENTS
- Promise Gluten Free Rustic White Sourdough Cob
- 4 tbsp butter or olive oil
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 tbsp chopped fresh or dried sage
- 3 sprigs thyme, stems removed
- 1 sprig rosemary, finely chopped
- ½ cup dried cranberries (optional)
- 1 cup chicken or vegetable broth
- Salt and Pepper
STEPS
STEP 1
Dry Bread on Countertop: Cut bread into 1” cubes and spread out in an even layer on a large baking sheet. Leave out to dry the night before. OR Dry Bread in the Oven: Preheat oven to 200°c / 350° F. Cut bread into 1” cubes and spread out in an even layer on a large baking sheet. Bake in the oven until bread is dried out, about 20-30 minutes.
STEP 2
Preheat oven to 200°c / 350° F. and grease a 9”x13” baking dish.
STEP 3
Heat butter or oil in a large skillet over medium heat. Sautee onion and celery until translucent and fragrant, about 5-7 minutes. Add garlic and continue to cook for 1 minute. Add broth and scrape up any brown bits on the bottom of the pan. Season with salt and pepper to taste.
STEP 4
Add vegetable mixture to bowl with cubed bread, chopped herbs, and dried cranberries (if using). Toss until well combined and transfer to prepared baking dish.
STEP 5
Cover tightly with foil and bake for 40 minutes. Remove foil and continue baking until the top is golden brown and crisp, about 30 minutes more.